DUTCH OVEN POT ROAST WITH HERBS
A savory pot roast seasoned with fresh herbs and garlic. This old-time comfort food is easy to make and can be enjoyed any time of year. The fresh herbs really make this dish special. If you don't have fresh herbs, you can substitute dried herbs. Just use about one-third the amount of dried. When you finish cooking the pot roast, save the braising liquid to make a savory gravy to accompany the roast.
Provided by Pat Nyswonger
Categories Main Dish
Time 4h20m
Number Of Ingredients 20
Steps:
- Preheat the oven to 300° F.
- Combine the flour, salt, and pepper in a shallow dish or dinner plate. Add the beef to the flour and coat each side, including the edges.
- Heat the oil in a large Dutch oven, over medium-high heat. Add the beef to the pot, searing and browning it on both sides and the edges (about 3 to 4 minutes per side). Transfer the beef to a plate.
- Add the onions and cook for 2 minutes. Add the garlic and tomato paste and stir for 30 seconds until the garlic is fragrant. Pour in the red wine and scrape the bits off the bottom of the pot.
- Pour the beef broth and Worcestershire sauce into the Dutch oven then return the seared chuck roast. Add the potatoes, carrots, thyme, rosemary, oregano and bay leaves. (If you want firmer vegetables, add them during the last hour of the cooking time). Put the lid on the Pot and transfer it to the preheated oven and roast for 3 hours or until the meat shreds easily with a fork.
- Transfer the meat and the vegetables to a serving plate and cover with foil to stay warm while making the gravy.
- Discard the herbs and pour the braising liquid through a strainer. Measure out 2 cups of the braising liquid and return it to the Dutch oven or a small saucepan.
- Combine the butter and flour in a small dish. Stir until it becomes a smooth paste.
- Bring the braising liquid to a boil over medium-high heat. Remove it from the heat and whisk in the butter-flour paste until completely melted. Return the pan to the heat and simmer briefly (stirring constantly), until thickened.
- Transfer the gravy to a serving container and serve with the pot roast.
Nutrition Facts : Calories 544 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 31 grams fat, Fiber 4 grams fiber, Protein 38 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 316 milligrams sodium, Sugar 3 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
MAKE A DUTCH OVEN POT ROAST
Steps:
- Enjoy!
Nutrition Facts : Calories 705 kcal, Carbohydrate 28 g, Cholesterol 209 mg, Fiber 5 g, Protein 69 g, SaturatedFat 13 g, Sodium 513 mg, Fat 34 g, ServingSize 1 Roast (6 to 8 Servings), UnsaturatedFat 17 g
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